Smoked Duck Chive Salad (Korean Chive Salad)
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Searing smoked duck briefly renders the surface fat, and what richness remains gets cut by the nose-tingling heat of mustard and a splash of vinegar.
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Korean chives, cabbage, and bell pepper give it crunch and a garlicky green aroma, while honey and sesame oil round off the soy dressing. Toss the duck with the vegetables while it is still warm, when the meat feels most tender.
Ingredients
Instructions
- 1
Rinse 100 g of buchu and drain it very well so the dressing will not turn watery.
Cut it into 4 cm lengths, then finely shred 80 g cabbage and slice 60 g bell pepper thinly.
- 2
In a bowl, combine 1.5 tablespoons soy sauce, 1 teaspoon mustard, 1 tablespoon vinegar, 1 teaspoon honey, and 1 teaspoon sesame oil. Whisk until the mustard fully dissolves and the dressing looks even.
- 3
Heat a pan over medium heat, then spread 220 g smoked duck in a single layer.
Sear for only 2 to 3 minutes, stopping when the surface fat renders and the edges look lightly browned.
- 4
Remove the duck from the pan, shake off excess fat, and cut it into bite-size pieces.
Do not leave it over heat or it can toughen, and keep it warm for tossing with the vegetables.
- 5
Put the cabbage and bell pepper in a large bowl first, then toss them lightly with half of the dressing.
Add the buchu last so it keeps its fresh aroma and does not bruise too much.
- 6
Add the warm duck and the remaining dressing, then lift and toss briefly from the bottom so the greens stay crisp.
Transfer to a plate, sprinkle with 1 teaspoon toasted sesame seeds, and serve immediately.
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